Creamy Polenta with Mozzarella Cheese

A centuries-old culinary classic gets an update with our blend of mozzarella and Parmesan cheeses.

A simple peasant food during the reign of the Roman Empire, polenta was originally derived from starches like chestnut flour or chickpeas. Since coming to the New World in the 15th or 16th century, it has been made with ground cornmeal or maize. Now we update it with cheese and turn this centuries-old classic into a creamy, tangy side dish that helps extend almost any meal, such as our Grilled Portobello Mushroom Steaks.

PREP: 5 minutesCOOK: 5 minutes

INGREDIENTS

1 tablespoon salt

1 pound quick-cooking polenta (2 2/3 cups)

4 ounces soft mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

DIRECTIONS

Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheese and butter. Serve immediately.

YIELDS: 8 servings

TIP: Refrigerate leftovers. It can be formed into small patties and fried in olive oil, then topped with a fried egg for a tasty breakfast treat.